Molecular Interactions in Polysaccharide Gelation

Wiley - Tập 18 Số 1 - Trang 14-21 - 1986
Edwin R. Morris1
1Department of Food Research and Technology, Cranfield Institute of Technology, Silsoe College, Silsoe, Bedford MK45 4DT, UK

Tóm tắt

AbstractThe gel structures formed by naturally occurring polysaccharides, either in vivo (in, for example, plant tissue) or in vitro after extraction and purification, are normally crosslinked by extended intermolecular ‘junction zones’ of conformationally ordered chains. Formation and disruption of these ordered structures under biologically and industrially relevant conditions of extensive hydration may be monitored and characterised by a variety of physical techniques, in conjunction with x‐ray analysis at atomic resolution in the condensed phase by fibre diffraction. Interconnecting regions of residual disorder, necessary for solubilisation of the gel network, may be introduced by structural irregularities or block character in the primary sequence.

Từ khóa


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Wiley

Tập 18 Số 1

14-21

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